Cooking adventures and recipe archives of a home cook in Southern California. I created this blog mostly to share with friends and family, and it includes many recipes for Chinese grub, especially those staples I grew up with as a kid in Taiwan. But as you'll notice, I'm game for any and all cuisines.

Monday, July 4, 2011

Grilled Ribeye Steak with Chimichurri Sauce

Chimichurri is a vinaigrette-like marinade/sauce for grilled meat originating from Argentina, typically consisting of vinegar, olive oil, garlic, parsley, red pepper flakes, bay leaves and oregano. For this 4th of July weekend, we went off the beaten path and paired grilled ribeye steak with my version of chimichurri sauce, which I've embellished with some jalapeno peppers, fresh cilantro and basil.

2. Rinse ribeye steaks and dry well with paper towels. Place on a foil-lined baking sheet. Rub spice blend generously on all sides; cover with foil and refrigerate for a minimum of 30 minutes (overnight is ok).

3. For the sauce: Place all the Chimichurri ingredients into a blender (I use my Cuisinart mini). Pulse for 5-10 seconds to blend. Pour sauce into a bowl, cover with plastic wrap and let marinate at room temp for at least 2 hours (after that, place in the frig - just make sure to bring the sauce back to room temp before serving).

5. Prep your grill and cook the steaks to your preferred temp. Medium will register 160F on the thermometer.

6. Serve with the chimichurri sauce. Grilled asparagus or zucchini are good sides.

For the sauce: red wine vinegar and olive oil. You can also sub with white wine vinegar or plain ol' distilled vinegar.